Potatoes with Herbs and Garlic

When my copy of "an edible mosaic" arrived, I was excited to go through it.  Faith Gorsky, a foodie friend, had worked on this book, for quite a while.  Anyone who knows her blog, also knows how much she puts into everything, she does.  This book is no exception.  It is filled with the most beautiful photographs and the most "edible" dishes.

If you look below, you see how she introduces her recipes with options and hints.  I found them to be very helpful.  When, I made the okra recipe, I added meat, which was an option, given in the book. That dish was certainly good with the addition of meat.

I selected recipes which had ingredients, I already had, on hand.  It is important to me, to make recipes that are not time consuming and that includes the shopping.  Although the food is mid-eastern, Faith has made cooking her recipes, accessible.

This is a book which is not going to sit on the shelf.  Keep an eye open for more recipes from Faith.  I posted my first one here.

Potatoes with Herbs and Garlic

M’FARAKAT BATATA

Instead of frying the potatoes, you can boil them for this recipe if you prefer. To do so, put the peeled and cubed potato in a medium saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a boil over high heat, then turn the heat down to medium-low and simmer until fork-tender, about 5 to 7 minutes; drain the potato and toss with the sautéed garlic/cilantro mixture. Or the potatoes can be roasted; preheat oven to 425°F (220°C); toss the peeled and cubed potatoes with 2 tablespoons canola oil in a large bowl; spread in an even layer on a large baking sheet and roast until soft and golden brown, about 20 to 30 minutes, stirring once.

Serves 4

Preparation Time: 10 minutes

Cooking Time: 22 minutes

Oil, for frying

2 lb (1 kg) potatoes, peeled and cubed

4 tablespoons olive oil

4 cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt

½ bunch fresh coriander leaves (cilantro), minced

1.     Coat the bottom of a medium saucepan with about ½ inch (1.25 cm) of oil. Heat over medium heat; add half the potato and cook until tender inside and golden outside, about 8 to 10 minutes, stirring occasionally. Transfer the potato to a paper towel-lined plate to drain, and cook the remaining potato the same way.

2.     Heat the olive oil in a large nonstick skillet over medium-low heat. Cook the garlic and fresh coriander leaves until the garlic is light golden and the cilantro is wilted, about 3 minutes, stirring frequently.

3.     Add the potatoes and cook until warm, about 2 minutes; serve warm or at room temperature.